As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
Today: Food52's Senior Editor, Kristen Miglore, exposes potato salad as an accessible, versatile lunch that's ideal for bringing to work.
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We've been calling this the summer of potato salad.
Because (I promise) there isn't a happier desk lunch than small boiled potatoes, sauced in herbs and vinegar and, when you're feeling flush, something creamy. They have all the portability and brightness of other salads, but you don't find yourself scrounging for stale chips an hour later.
For this one, we pulled out leeks, thyme, and a caponata we had leftover from a photo shoot (you'll see why next week!). While the potatoes simmered, we melted leeks with thyme and olive oil in a big skillet, then tossed in the caponata until all was warm and ready to accept potatoes. We made this at Food52 HQ and ate it warm because we could, but if you don't have an office with a stove and a secret stash of caponata, don't be sad! Make it for dinner and truck it to work for the rest of the week.
I'm an ex-economist, lifelong-Californian who moved to New York to work in food media in 2007, before returning to the land of Dutch Crunch bread and tri-tip barbecues in 2020. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."